Jean Marie-Lanio Online Class - Recorded Session

Jean Marie-Lanio Online Class - Recorded Session

Join Chef Jean Marie-Lanio on his 1st online class . Learn how to make 5 amazing products from best selling books "All About Croissant" and "Le Grand Livre de la Viennoiserie".


Duration: 5 hrs

Currency: Singapore dollar


What you will learn:

1. Chocolate Crown

    This Chocolate Crown grace the book cover of "Le Grand Livre de la 
    Viennoiserie". Learn the secret of making this beautiful pastry.


2. Passion Fruit Brioche Feuilletée

    A buttery brioche-croissant pastry which continues to be favourite among all. 
    Enriched with passion fruit for extra depth tangy flavour.


3. Classic Croissant

    Classic croissant is the most basic croissant, Learn how to make a 
    buttery aroma and rich  flavor croissant


4. Caramel Croissant

    Croissant filled with  lovely and delicious caramel vanilla cream.  Learn how to
    whip the cream well enough to make it light and fluffy.


5. Exotic Croissant

    The exotic croissant is filled with a cream made with passion fruit and mango
    purées and  lime zest.  Learn how to create a rich lime flavor of the cream
    during the class.


About the Chef

His great-grandfather was a miller, but Jean-Marie had never thought he himself would become a baker. During school breaks, he frequented a local boulangerie, where he first learned to bake, and in high school, he began his apprenticeship at a boulangerie. He later obtained the CAP (Certificat d'Aptitude Professionnelle; certificate of professional training), BEP (Brevet d'Etudes Professionnelles; vocational training certificate), BP (Brevet Professionnelles; professional certificate) and, later in 2010, a BM (Brevet de Maîtrise; certificate of mastery) at the Rouen INBP (Institut National de la Boulangerie-Pâtisserie; National Institute of Bakery and Pastry).


He then taught passionate and earnest students as a member of INBP’s instruction team. In 2012, following a suggestion of Thomas Marie, a MOF (Meilleur Ouvrier de France—a title awarded to craftsmen competition in France held every four years) boulanger, he worked at EHL Lausanne Hotel School as a professor for three years, and in 2015 he prepared for the MOF. He now lives in Korea and had been teaching INBP Master Class at the SPC Culinary Academy for four years.


In June 2017, he co-authored one of the bestseller book "Le Grand Livre de la Boulangerie"(The Great Book of Boulangerie) with Thomas Marie and Patrice Mitaille.

  • Note

    • PDF recipe will be mailed out one day after purchase
    • Strictly no refund
    • Recording is available for viewing for 2 months after purchase